1. Preheat oven to 170.C/340.F. Line 12-hole muffin pan with patty cases.
2. Stir chocolate and water in small saucepan over low heat until smooth.
3. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top side up, onto wire rack to cool.
5. Place peppermint crisp chocolate bars in a small bowl and crush with a spoon or even with hands.
6. Bring cream to the boil in a small saucepan, remove from heat. When bubbles subside, add chocolate; stir until smooth. Cool 15 minutes.
7. Spread Ganache over tops over cupcakes and sprinkle peppermint crisp on top.